Fennel Remoulade

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5 1/2 ounces fennel bulb

2 tablespoons olive oil

1-ounce garlic cloves

1 lemon juice

2 cups mayonnaise

2 tablespoons chopped parsley leaves

1 tablespoon chopped chives

2 teaspoons salt

1 teaspoon white pepper

1-ounce Pernod